Newfoundland Style Cherry Cake (Print Format)
Rich cherry-studded cake with buttery flavor and almond aroma, inspired by a beloved Newfoundland holiday custom.
# Ingredients:
→ Main Ingredients
01 -
1 pound chopped glace cherries (about 2 1/2 cups)
02 -
1/4 cup flour, for tossing cherries
03 -
1 1/2 cups butter
04 -
2 cups sugar
05 -
3 eggs
06 -
2 teaspoons vanilla extract
07 -
2 teaspoons almond extract
08 -
3 cups flour
09 -
1 1/2 teaspoons baking powder
10 -
1 cup lukewarm, undiluted evaporated milk
# Steps:
01 -
Rinse the glace cherries in a colander to remove any residual syrup. Pat dry with paper towels to prevent sinking in the batter. Depending on their size, cut into halves or quarters. Set aside to toss with 1/4 cup flour just before folding into the batter.
02 -
Cream together the butter and sugar until light and fluffy.
03 -
Add eggs one at a time, beating well after each addition until thoroughly combined.
04 -
Beat in vanilla and almond extracts for added flavor.
05 -
Sift together the 3 cups of flour and baking powder.
06 -
Fold the dry ingredients into the creamed mixture alternately with the lukewarm evaporated milk, starting and ending with the dry ingredients. Add the flour in three portions and the milk in two portions.
07 -
Toss the chopped glace cherries in 1/4 cup flour, then gently fold into the batter.
08 -
Grease and flour your choice of baking pans (springform, tube, or loaf pans) and line with parchment paper if desired.
09 -
Pour the batter into the prepared pans. Bake at 325°F for 45 minutes to 1 hour, depending on the size of the pan. Use a toothpick to test for doneness; the cake is done when the toothpick comes out clean.
10 -
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Tips:
01 -
Ensure cherries are thoroughly dried to prevent sinking during baking.
02 -
Using undiluted evaporated milk adds richness to the cake.